This blend of earthy spices infuses chicken and vegetables with a flavor that celebrates the diversity of Indian cuisine, with a nod to the simplicity of Japanese cuisine. Spices abound in this recipe, but the result is not a spicy dish. To raise the heat, feel free to increase the amount of red cayenne pepper you use.
Indian-Spiced Low FODMAP Chicken Tortillas
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chicken breast, 1 pound, cut into bite-sized pieces
scallion tops, 1 bunch, green tops only, thinly sliced
carrots, 5-6 large, peeled and julienned into thin strips (easily accomplished with a julienne peeler)
soy sauce, 2 tablespoons
cumin powder, 1 teaspoon
coriander powder, ½ teaspoon
garlic scape powder, 1 teaspoon
red cayenne pepper powder, ¼ teaspoon
sesame oil, 1 tablespoon
cilantro, 1 generous handful, roughly chopped
In a plastic bag, combine the soy sauce, cumin, coriander, garlic scape powder, and red cayenne pepper and shake generously to mix. Add the bite-sized pieces of chicken in, mix evenly and let marinate in the liquid for about 30 minutes.
Once the marinade has worked its magic, heat the sesame oil in a wide pan and add your pile of sliced green scallion tops and julienned carrots. Lightly sauté until tenderly crisp. This should take around 5 to 7 minutes – don’t cook for too long, as you want to preserve the brilliant, vibrant green and orange colors and some crunch.
Remove the cooked vegetables from the pan with a slotted spoon, leaving some oil behind, and set aside.
In the now empty pan, add the marinated chicken and cook until done (~160°F on an instant-read thermometer). Add the cooked carrot and scallion mixture back into the pan with the chicken, along with your chopped handful of cilantro, and stir to warm and combine.
If you have a favorite low FODMAP tortilla, you can serve the chicken and veggies inside that. We also enjoy wrapping ours in a lovely, big lettuce leaf, but sometimes we enjoy it straight out of a bowl, sans wrap!
This dish goes great with some basmati rice and a glass of dry “trocken” riesling or Sancerre.